How To make Pumpkin Nut Bread
3 1/4 Cups Flour
3/4 Cup Oatmeal -- quick or old fashion
2 Teaspoons Baking Soda
1 1/2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup Egg Beaters - Fat Free
1 3/4 Cups Sugar
1 Pumpkin, Canned
15 oz.
1 1/2 Cups Sugar
1 1/2 Cups Packed Brown Sugar
1/2 Cup Water
1/2 Cup Vegetable Oil
1/2 Cup Evaporated Milk
1 Cup Walnuts :
chopped
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl. Beat eggs, pumpkin, sugars, water, oil and milk in large mixer bowl on medium speed until combined. Beat flour mixture into pumpkin mixture on low speed until blended; stir in nuts. Spoon into 2 greased 9x5x3 inch loaf pan. Bake at 350 for 65 - 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 min; remove to wire racks to cool completely.
How To make Pumpkin Nut Bread's Videos
Pumpkin Nut Bread
I make a delicious and autumn Pumpkin Nut bread that can be whipped up in no time flat! This recipe can also be converted to a vegan recipe. Insructions are included. Enjoy!
RECIPE:
1 1/2 cup flour
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla (I hit on the hard side of one teaspoon!)
2 eggs **(2 flax seed eggs can be substituted) See recipe below
1/2 cup walnuts, chopped
**If going vegan, add 1 tablespoon apple cider vinegar
Preheat oven to 350 degrees. Oil a 9x5 loaf pan.
Reserve two tablespoons of flour and toss it with the chopped walnuts.
Mix together flour, soda, salt, baking powder and pumpkin pie spice. Set aside.
Mix together pumpkin, sugar, oil, vanilla and eggs. Add the apple cider vinegar at this time.
Add flour mixture. Mix well. Add nuts and combine. Do not over-mix.
Pour into prepared loaf pan. Bake for approximately 60 minutes. Check on loaf after 50 minutes. And watch for the clean toothpick test. Remove from oven. Let loaf sit for 10 minutes. Turn out onto a cooling rack. Serve! Delicious!
** Flax seed eggs: For each egg, use one tablespoon flax seed meal and 3 tablespoons water. Mix well and let sit for about 10 minutes to allow this mix to become like a slurry.
#pumpkin #quickbreads #jill4today
Pumpkin Bread Recipe - Pumpkin Coffee Cake
Learn how to make an easy Holiday Pumpkin Bread Recipe! Visit for the ingredients and over 500 other video recipes. Enjoy this great Pumpkin Bread Recipe!
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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Pumpkin Walnut Bread Recipe | Moist and Delicious Pumpkin Bread | Pumpkin Loaf | Fall Recipes
It wouldn't be Fall without some kind of pumpkin bread. This bread is moist and soft and loaded with pumpkin flavor and warm autumn spices.
???????????? PUMPKIN WALNUT BREAD
1 3/4 cups all-purpose flour
3/4 cup white sugar
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 1/2 cups canned pumpkin puree
2 eggs
1/2 cup oil
1/4 cup apple cider
1 tsp vanilla
1/2 cup walnuts, chopped
Bake at 350 for 1 hr 20 mins
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Gemma's Best Ever Pumpkin Bread Recipe
Your family has found its go-to Pumpkin Bread recipe!
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Hi Bold Bakers! My Best Ever Pumpkin Bread is packed full of pumpkin flavor and aromatic spices. And did I mention the fabulous brown butter and maple glaze? The combination of sweet maple syrup with nutty butter is a total winner and the best part is how well it compliments the flavor of the pumpkin. So let’s get baking!
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GET THE WRITTEN RECIPE (includes instructions and measurements):
Pumpkin Walnut Spice Bread
This Pumpkin Walnut Spice Bread screams the arrival of the fall baking season.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
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Recipe Ingredients:
2 cups gluten free flour (I used Bob’s Red Mill gluten free 1 to 1 baking blend)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ cups brown sugar
½ cup butter, melted and cooled
2 eggs, at room temperature
1 ½ cups pumpkin puree
1 tsp vanilla
1 tsp pumpkin pie spice
1 cup finely chopped walnuts
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used is called Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license